* I had some confusion as to london broil so I checked and found out that this is actually a way that flank/round steak can be cooked. So even though now you may actually find steak labeled london broil, remember it is still flank or round steak.

1. In a large resealable plastic storage bag, combine all the ingredients except the steak; mix well.

2. Score the steak on both sides by making shallow diagonal cuts 1" apart. Place the steak in the bag, seal, and marinate in the refrigerator for at least 3 hours, or overnight.

3. Remove the steak from the bag, discarding the marinade. Heat a large skillet over high heat and cook the steak for 5 to 6 minutes per side for medium-rare, or until desired doneness beyond that. Thinly slice and serve.

After mixing up the ingredients for the marinade, it looked and smelled so good. I had a hard time discarding it, even though the directions said to. I mean here was this great liquid with all these beautiful ingredients. I asked a friend just to confirm what I suspensioned as the reason for discarding [due to the marinade soaking up the raw meat juice and fat]. So next time, after making the marinade, I will divide it up. Most will be used to marinade the meat and the other part I will place in a saucepan, heat and use as a sauce to accompany the meat.

Whether you are newly diagnosed or a seasoned Type 2 Diabetic, welcome.

For me it'll be five years since being diagnosed, and I don't mind saying maintaining a diabetic-friendly diet 24/7 "just ain't no walk in the park" to put it bluntly. Example - I was out in California at Disneyland shortly after being diagnosed. My friends and I were hungry so we headed over to Downtown Disney. As we were about to choose a restaurant, my dear friend, Jonathan, turned to me and asked "So what can you eat?" My response, "Food."

Yes, everyone had a rather good laugh. And you should too.

It is true, you do have to be more aware of what you eat. But, diabetes management has come a LONG way from even 15 years ago. Now, you can have a small amount of REAL sugar, as long as you factor it in with the rest of your meal's total carbs.

So the reason for this blog? My close friend, Teena, knows that I've been recently trying different diabetes recipes. When I invited her to join us for dinner, she asked "Why don't you do a blog and share these recipes? Give the REAL scoop on whether to bother, changes required or if it's a keeper." I had already been posting a short snip-it and pic of the dish/dessert on Facebook with positive input from friends. So, this just seemed to be the next logical step.

So with that, here's to eating not only food, but REAL guilt-free comfort foods (yes you really can use the words "guilt-free" and "comfort foods" together) and desserts (honestly). Ready?